A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!
1small onion(halved and thinly sliced)
6ouncesfresh shiitake mushrooms(stemmed and sliced)
2teaspoonsminced fresh ginger
5cupsBeef Bone Broth or Whole30-compliant beef broth
2teaspoonsRed Boat fish sauce
12ouncesboneless beef sirloin steak(thinly sliced across the grain (see Tip))
Fresh basil leaves
Fresh cilantro leaves
Sliced green onion Sliced jalapeño
In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 1 1/2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.
Tip: Freeze the steak for 15 minutes for easier slicing.